{New} Cooking Experience

Well, I haven't been doing the normal kind of cooking I like to do this year because, well, my oven died in  late spring.  It kills me to replace it because it is this awful little wall oven and if it was up to me I would cut our counter and cabinet out where our cook top is an put in a freestanding range.  That would probably be very costly so it's not happening.  I guess I will have to spring for the oven soon but right now I don't have one so I made meatloaf on the grill.

Yeah, you heard me right - Meatloaf ON THE GRILL.

I looked it up to see if it was possible and it is so I took up the task and did in fact try it.  I modified a Rachael Ray Recipe a bit and followed her directions on how to cook it on the grill.  Hubby was home that day and he made his famous Mashed Potatoes and Glazed Carrots.

I assembled all the ingredients, wrapped the meatloaf as directed and cooked it up.  It came out GREAT!  My picky eater asked for seconds to which my husband replied that I will be making this meal at least once a week!

Something new to try and everyone liked it, so I guess it was a hit.  I don't have any pictures because when hubby gets involved in meal prep he sort of takes over and then my meals don't get their pictures.

Here's the recipe:

Ingredients:
1 1/2 cups Italian style panko breadcrumbs
1/2 cup half and half
2 Tablespoons grated onions
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and pepper
1 package of the meatloaf trio (beef, veal, pork) Approximately 3 lbs
Cooking Spray

What you do:

Preheat the grill to medium.  Mix all ingredients in a bowl.

Stack two 2 foot long sheets of heavy duty foil. Coat the stop sheet with cooking spray.  Place meatloaf on top - shape it into a 5x8 inch loaf. Fold sides up to make a sturdy package, turn the loaf halfway and wrap again sealing the loaf in the package.

I placed the loaf in an aluminum pan just to be sure.  Cook for 35 minutes, then turn over and cook for another 25 minutes (until firm to the touch).  Remove from grill and let rest for 5 minutes, unwrap and let rest 5 minutes more.  Slice and serve.

Enjoy!

I {heart} New Foods

I made Pastelitos this past weekend in a sort of tribute to my brother Mike who passed away.  He loved new and different foods and this was something new.  The Dominican and Island women I work with make these fantastic treats and I thought hey, let me give it a try.

I asked them how to do it.  They all had variations (Dominican, Cuban, Jamaican to name a few) but basically the same concept.  The meat is similar to taco meat.  Some use Guava and cream cheese or guava and cheddar cheese.  I chose taco meat and grilled chicken.

I ran out of taco seasoning and made my own.  Pretty good and even better for the family because it does not contain any preservatives.

I bought these for the dough/pastry.

I basically made my taco meat and I grilled my chicken with seasonings I like.  I then used about a Tablespoon or two of filling on each disk.  I folded them in half, sealed with some water and closed shut.  I then sealed them by pressing down with the fork.  I fried them until golden brown.  Then we ate them.

They were delicious!  Then a few days later the ladies at work told me other flavors I can make them in. The kids love them so I will be making them again this weekend.

Credit

My phone did not take good enough photos and emailing them made it worse.  This is what they should look like.  So next time I will do this meal justice.

Bon Appetit!

Zizette

Comfort Foods

As you may know we (in the Northeast) are continually being SLAMMED by snow every few days.  Now I love a good snowstorm but this my friends is getting ridiculous.  Seriously, getting on my nerves.  So I decided the other day that I would make chili this weekend knowing it was going to be FREEZING.

For years I have been making an Indian Summer Chili courtesy of Rachael Ray, I know ironic I want a summer chili but really Chili is for anytime and I think she calls it that because it has turkey not meat.

I love it with cheese and a really good crusty bread.

Chili Recipe
3 Tablespoons extra virgin olive oil
2 1/2 lbs of ground turkey meat (2 packages)
4 Tablespoons dark chili powder
2 Tablespoons grill seasoning blend
1 Tablespoon cumin
2 Tablespoons worcestershire sauce
1-3 Tablespoons hot sauce (how you like it)
1/2 Large onion
2 large peppers, any color combination, chopped
1/2 bottle beer (alcohol cooks out)
14 ounce can of tomato sauce
1/2 cup smokey barbeque sauce (we have been using bone lickin' sauce - yum)
1 can of kidney beans (if you like)

Heat pot over medium to medium high heat.  Add EVOO and the turkey meat.  Season the meat with chili powder, grill season blend, cumin, Worcestershire sauce and hot sauce.  Break up meat with a wooden spoon into small crumbles.
Chop the onion.  Brown meat 5 minutes, then add onions and chopped bell peppers - cook 10 minutes more.  Add beer and deglaze pan, scraping up the drippings and cooking off the alcohol  Add tomato sauce and barbeque sauce and bring to bubble. If using beans add them now.  Let chili simmer 10 minutes.  Adjust seasonings and heat level to your taste.  I let simmer longer, usually cooking early in the day and serve later on.
Also, a dark beer works nicely (I am not a beer person but it really gives it a nice flavor).
Enjoy!

Zizette

She's Cooking Again

Yep, I have been cooking.  I mean I always cook but I was cooking some new things this week.  We were expecting a HUGE snowstorm so I decided what a better way to really stay in the kitchen and cook it up, so I did.

I made Fettuccine with a Sage Butter

Fettuccine (or pasta of choice)
4 Tablespoons of butter
10 Sage leaves
1/4 lemon juiced
1/4 cup grated Parmagiano-Reggiano

While your pasta cooks, melt your butter in a 12-14 inch sauce pan, until golden brown color ("noisette") appears in the thinnest liquid of the butter.  Add Sage leaves and remove from the heat.  Add lemon juice and set aside.  Drain the pasta but leave some cooking water, and gently pour into the saute pan and return to the heat.  Add the cheese, toss to coat and serve immediately.
(Adapted from Mario Batali)

So, tasty!  I thoroughly enjoyed this pasta dish.  I will be making it again, especially since it was easy-peasy.

I made it with some skirt steak, also easy peasy.

Skirt Steak
2 Chipotle Chilis in Adobo
Salt
2 tablespoons Olive Oil (add more if needed)

Blend Chilis, olive oil and salt in mini chopper or blender.  Brush on steak, let marinate for 1/2 hour.  Grill.  I did not grill as it is out of gas so I did it in a pan on my stove and it came out FANTASTIC!  So tasty and a nice little compliment for my pasta.

I hope you will try the recipes, I truly love to cook and really like it when you write your comments to me.

Back to Cooking

I really love to cook and since I was sick I did not want to pass on my heebie-jeebies, I didn't even do my baking this year.


I had a package of chicken in the fridge and decided to make Chicken Picatta.  Yum.


It came out fabulous (if I don't say so myself).


It went a little like this... (sorry no pictures from Moi as I was too lazy to go upstairs and get the camera).

Chicken Picatta


1 lb of think sliced chicken breasts
3/4 of a stick of butter
Kosher salt
1 cup (give or take) flour
2 eggs
1 cup of wine
1/2 jar of capers
1 medium lemon
olive oil


Heat Olive oil in a pan with two tablespoons of butter. Dredge the cutlets in flour and then in egg.  Fry cutlets in the pan until golden brown.  When all cutlets are cooked pour the wine into the pan, cook off alcohol.  Add the rest of the butter (in slices) to thicken the sauce.  Slice a lemon and squeeze juice into sauce.  Add the capers (drain off the liquid first) and then add the chicken.  Cook about 2-3 minutes to heat up.  Add salt as desired (capers are salty so careful).  Serve over anything you like, today I did plain cous cous (I used a chicken stock instead of water).  Sometimes I like it over spinach.


I really like this dish as the sauce really sticks to the chicken in a glossy kind of way and the taste stays on your tongue - reminds me how tasty it is.


Enjoy!

Long Time

I keep telling myself how to get on the stick and I don't follow through.  So, the week I am off from school I will set myself straight.

It's been crazy busy times here as of late.

Last week I had the massive party here and it went great.  We made the St. Peter's Fish and Israeli Cous Cous, actually my hubby and my dad made it and EVERYONE loved it.  They truly are wonderful cooks.

One thing about entertaining, I over prepare stuff.  Not over cook but over buy, over feed and ultimately have tons of left overs.

We didn't cook the 5 flatbreads I purchased, the spinach/artichoke dip and lord knows what else.  Hey it made for easy meal planning this week.

The kids had a blast and that is what counts.  I won a Fire Pit for our backyard in the gift exchange, yay me!

The recipes for the food were as follows (dad gave me a cheater method to speed things along).

St Peter's Fish
1 lb of fish (I use Salmon - you can use swordfish, halibut any hearty fish)
1 jar of spaghetti sauce
small jar of capers
onion
garlic
cilantro
olive oil

In a 5 1/2 quart pot,  saute the onions and garlic until translucent (season with salt and pepper).  Add sauce to onions and garlic, simmer on low for 10 minutes then add about half a jar of capers. Add the fish to pot.  (if you do lots of fish you can transfer to a roasting pan and cook in the oven - it can bee cooked stovetop or in the oven).  My dad cooks it for 10-15 minutes but he likes his fish not fully cooked so I would say it took about 30 minutes to fully cook.  Plate up and serve with chopped cilantro on top. Serves 4 people.

Israeli Cous Cous with Mushrooms

1 cup Israeli Cous Cous (also called pearled cous cous)
I use the box variety, it is plain so I follow the directions on preparation on the box)
1 pint (small container) shitake mushrooms (you can use any type)
1/2 shallot
olive oil

Chop the mushrooms and saute in pot with chopped shallots, season with salt and pepper.  Add in Cous Cous to flavor it up.  Add the water and cook as per box instructions.  Serve with fish or any dish you desire.

I am sorry some of my recipes are not super technical and "perfect"  they are recipes we do at home and sometimes off the cuff so to speak.  They are tasty.

Enjoy!

Rainy Days and Sundays...

I know it's not the song but close enough, however I am not down just busy.

Today we will have both of our families over today for the holidays.  We couldn't do it last week since Maya was in the Nutcracker all weekend.  With Hubby's family we are 15 and I asked my parents and brother to come and then my other brother in law asked if his brother could come since he lives not too far from us.  Sure, the more the merrier!

I was out all day shopping with Maya.  It was nice to have a little time with just one, not schlepping two kids and no fighting in the car.  We also had a nice dinner out as a family.

Today I will be making St Peters Fish.  It is a Moroccan dish that my dad's family has made forever and my aunt actually makes it the best!  I have to convince my dad to make israeli cous cous with mushrooms.

We have some fabulous appetizers and desserts!  So it's a busy day.

Also in my shopping yesterday I got a new chandelier for my dining room, which today is actually our sitting room.  I am so happy to finally get that in (my brother in law is coming early to put that in).

I can't wait for everyone to come over but I have to get busy.

Have a great Sunday!

Summer Days

We have been real busy this summer, between parties and visiting family and camp that we have not had too much down time.

This weekend we chose downtime.

We hung around the house, did some errands and in the early evening we had some friends over. Thankfully the weather was GORGEOUS. I spent the afternoon sitting in my screened in porch finishing up my book, The Help (only took me a week - not bad eh?).

When our friends came over the kids were in the yard and we were having cocktails in the porch area. We ordered in some food and the kids finally watched a movie inside. It was so nice a relaxing.

Today my grandma came up to stay a few days at my folk's house (they live 3 blocks away).

I went and picked up some food for us to have a nice Sunday dinner.

I did all the cooking since my dad was feeling a little ill from bad food last night.

I made Cedar plank brie and peaches on the grill (oh with grill toasted baguette), grilled Shrimp on skewers, grilled chicken breasts, fried chicken breasts (for my picky eaters), grilled asparagus and salad.

Everything was delicious (and I was happy that I was able to time everything pretty well).

I also had my tasty new drink (found the Vodka).

Hangar One Mandarin Blossom Vodka

Elder Flower Liqueur

Blood Orange Soda

Mandarin Seltzer

Nice little refreshing drink.

So it was a very nice dinner all made on the BBQ. Nice way to end a great relaxing weekend. (Oh yeah, I spray painted some bookcases I got on clearance at Target for Sam's room and 4-5 months later I finally painted them - they have been in his room the ugly brown color AND oddly enough I came out looking like a smurf! I had a nice blue tint to myself).

Have a great week!

Zizette

Tasty Foods

Okay, my sister in law Emily comes up with some outrageous foods.

She hunts down recipes on Epicurious and where ever else she can find something new and interesting.

We are truly a Foodie Family.

So this weekend she did her usual and came up with a really cool recipe.

Peaches and Brie on Cedar Plank

Now I am so not a Peaches type of gal but this was DELISH!

Peaches & Brie on the Grill

Ingredients:

3 Peaches (peeled,pitted and sliced in half)

1 round of Brie

1 Baguette

1 cup orange juice

water

1 cedar plank

On a sheet pan (with a lip) put cedar plank, pour juice and water (as much as to cover plank) and let sit (soak). In the meantime peel and cup peaches. Slice baguette. About and hour or so later, put brie and peaches on plank and put on grill. Also put baguette slices on grill to "toast" them. I would say about 10-15 minutes for the brie and peaches. Remove from grill, put bread in basket. Slice open brie and slice smaller pieces of peach and let people serve themselves.

The brie on the baguette slices with the brie and peach grilled is so amazing!

Like I said, I am not a peach gal but this was great!

Enjoy.

Happy Weekend

My husband's family has a Lake House.

The house from the lake

We love to spend our weekends there, especially during the summer.

We do lots of this

New boat with tubing gear to go

and this

That is MY boy skiing

and just general hanging out with the family.

Maya, Zach, Jack (my nephews), Sam and Alexis (my niece)

We really have lots of fun. It's been a long time since we have all been up there at the same time because two years ago my mother in law was diagnosed with ALL (a serious type of Leukemia that mostly children get). She went through Chemo and then a Stem Cell transplant in September of 2008. I am very happy to say that she is doing fantastic!

She is allowed to be around us, have us sleep over and be around her. It was very nice to spend this past weekend all together (7 grandchildren there to enjoy her and she enjoy them - not to mention her children and their spouses).

We cooked, ate, played, talked and watched movies. It was so very nice.

This is also when we cooked the shrimp and clams.

Oh and one more thing, over the weekend my sister in law made, I guess it is called Roasted Kale. Hello, fabulous!

Roasted Kale

One head of Kale, cut of the ribs (white part)

Olive oil (preferably in a Misto but not required)

Salt

Pepper

Cut the ribs off the kale and then cut kale into smaller pieces (larger than bit size, maybe the size of your inner palm). Spread onto a cookie sheet covered with Aluminum foil. Spray with olive oil and then salt and pepper. Roast (bake in a 375 oven) for 10-15 minutes. Enjoy!

I was thinking about this today and thought that the Kale when roasted would be a perfect garnish around a platter of roasted vegetables (asparagus, zucchini, Portabello mushrooms, etc). Sorry I got caught up in food again.

In any case, the weekend was fabulous and we had a great time. I hope you all did too.

Seafood Sunday

Well, as I may have told you before my husband graduated The Culinary Institute of America.

He doesn't cook much but when he does, watch out!

Last night he once again out did himself.

He took care of the appetizers, they included Clams and Shrimp. Not together but as follows.

Clams on the grill

2 dozen Clams

1 bunch of cilantro

5-6 cloves of garlic

1 bottle clam juice

1 cup of white wine

Put all ingredients in aluminum pan, cover with aluminum foil. Put on hot grill, clove cover. Cook about 10-15 minutes (or until clams open). Take foil off of pan and serve. Enjoy!

So easy-peasy you will love it.

Shrimp on Grill

2 dozen large shrimp (11-15 a dozen)

Cajun seasoning

Butterfly and devein shrimp (PIA), put in aluminum pan or bowl to toss seasonings all over shrimp. You can skewer shrimp or just put them on grill. I highly recommend that you oil the grill first (meaning take a small bowl with some olive oil and a paper towel, get your trusty tongs (the big ones) and hold paper towel with tongs and dip into oil. Then rub oiled paper towel on the grill (shrimp won't stick then). Grill until pink and serve. Enjoy!

Make sure for these kinds of meals to have a graveyard (bowl for shells and tails).

It was a nice starter to the meal and end to a long lovely day.

Mother's Day Menu

All week long I have wanted to write about and share my mother's day menu with you.

Now Mother's day id supposed to be a nice day but somehow it turns out very stressful for me. Trying to please everyone and still enjoy the day with my own children.

So, Saturday we went to my in laws and stayed over. I got to go to my Flea Market which made me very happy and then we headed back home to my dad and step-mother's house. I had offered to make dinner at my house but my dad felt it was easier to cook at his house (he does have an amazing kitchen).

My step-mom saw an ad for Lobsters and decided she wanted to have Lobster Fra Diavlo. With MOI doing the cooking (you know since I said to have it at my house).

When I arrived at their house everything was there. Only now the meal turned into a Lobster, shrimp, clam and squid (calamari) Fra Diavlo over fresh pasta.

My dad made the sauce. He basically took a jar of sauce (not sure which one but not a Ragu or something maybe Bertolli or Rao's). He added ingredients to make it a Fra sauce (YUMMY).

We steamed the Lobsters, let them cool and then my dad cut them into 1 inch pieces, shell and all. Put them aside in a bowl. While the lobsters were cooling. I cooked the shrimp. They were cleaned and deveined and butterflied. I sauteed some garlic in EVOO added the shrimp until almost pink and then added the fra sauce to the shrimp for final cooking. I then steamed the clams while my brother slice the squid. Put the shrimp aside. Add the Lobster to the saute pan (LARGE) and warm it with the Fra sauce. During this time boil water. The fresh pasta cooks in 2 minutes.

When the pasta is done put in large serving bowl/platter, add the lobster, shrimp, clams and calamari with remaining sauce.

Serve immediately, have fresh grated cheese available.

It was amazing. The sauce and fresh pasta work so nicely together, the sauce coats it so well.

Ingredients included:

2 jars of sauce

5 one and a half pound lobsters

2 pounds of large shrimp

1 pound of clams

3 large squid

1/2 pound of minced clams

1 pound of fresh linguine (can use regular)

Garlic

Red pepper flakes

salt

pepper

EVOO

hot sauce (for that extra kick)

Mint

I also served my famous Mojitos

Simple syrup

1 cup sugar

1 cup water

Mojitos

a little simple syrup

8-10 mint leaves

lime

seltzer

rum

ice

Muddle (smash) the mint leaves in a cup, add lime(slice or two), muddle some more, add ice, simple syrup, seltzer and rum. Mix (I mix by shaker or pouring from one glass to the other for maximum mixage - is that a word?).

Serve or drink - either way it is DELISH!

Enjoy!

10 Things

I spoke of an amazing friend earlier this week, Lori over at Wildflowers recently awarded me with this award.

The conditions of the award I have to tell you 10 things that I love, so here goes:

1. The beach. I truly love it. The smell, the felling of sand, the water, the

shells, everything.

2. Girlfriends, I love them and they are so important.

3. Long Walks

4. Shopping

5. Cooking and Baking

6. Designing/Decorating

7. Relaxing - all types. On the beach, in my bed, on the couch, outside on a chair, in the pool, the list goes on.

8. Entertaining

9. Learning

10. Loving my children

I am supposed to ask 10 friends to do the same, I just say if you would like to share your 10 things just comment you did so I can go over to you and take a peek.

Have a wonderful night!

Wild Boar

A few weeks ago I spoke of a Wild Boar sitting in my Fridge waiting to be cooked.

We did in fact cook it as a tribute to my baby bro who passed who loved to eat FuNkY Foods.

Now Boar is just a pig but this was a WILD Boar! Wild like my Mike.

I love to cook, my dad is an awesome cook, my husband is a CIA Graduate and my youngest brother loves to cook. So we cooked it together.

We made it like a stew, oh yeah along with some Goat Loin (Hey I have a weird friend who hunts and gave it us).

We cooked it in the Big Ole Le Crueset Dutch Oven on the stove.

We seasoned the meat and seared it in the pan, then with all the good bits added some wine to make a nice sauce.

Threw in some onions, potatoes, carrots and peas.

It came out really nice. A nice Stew. It was one of those recipes where we put stuff in willy nilly so I am sorry not to have a recipe or measurements.

However, I did make a HORRIBLE risotto. I had not planned on making it and my dad said oh, make your risotto. IT STUNK!

I made it in a pot that was too small and I was rushed. You cannot rush risotto so it was like paste because it was overcooked. Never again will I do that (because believe me, a week later my dad still reminded me I messed up the rice).

I am in the mood for a good risotto though, maybe this weekend.

Zizette

Holiday Cooking

I love cooking.

I love cooking for other people.

The holidays are an opportunity for that.

But

We always attend dinners at our family's houses (one night his and one night mine).

This year my parents are away - no problem.

So I decided to make a dinner for my family.

I saw a friend in the store (actually her husband - he does the shopping) and asked what they were doing, they had no plans for the second night. I invited them to come over.

She called me back and we made a plan.

I love having friends over.

So, here's my menu:

Brisket

Turkey Breast (have to have variety)

Matzoh Ball Soup

Apple Matzoh Kugel

Charoset (gonna try something new from here)

Matzoh Crunch

Chocolate Covered Macaroons

The Brisket is cooking now. Recipe is easy-peasy.

Brisket

Onion soup mix

Ketchup

Onions

Pre-heat oven to 350. Mix onion soup mix and ketchup to paste like consistency. Cut onion into rings and lay on bottom of pan. Lay brisket on top of onions and rub paste all over it. Put in the oven, covered. Cook 2-3 hours or until tender. Remove from oven and let cool. When it becomes room temperature slice against the grain and put back into the pan (with the onions and juices). Refrigerate or freeze. Reheat when ready to serve. The longer it sits the better it tastes.

I will let you know as to what I make next.

Zizette

Yumm-O

This year I had made some promises, resolutions, what ever you want to call them to make myself better or more efficient in some ways.

I had decided to try the new recipe a week thing.

I decided that rather than spend money on processed cookies, I would bake my own.

I love to bake.

I have tried different recipes but mostly my standard Chocolate Chip Cookies.

This week I made Chocolate Peanut Butter Chip Cookies.

YUMM-O!

They are so tasty. We are definitely a chocolate/peanut butter family. Even my daughter who is the least of peanut butter fans in our family, loves them.

They came out amazing!

Chewy Chocolate Peanut Butter Cookies

2 Cups Flour

3/4 Cup Cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups butter, softened

2 Cups Sugar

2 Eggs

2 teaspoons vanilla extract

10 oz Package of Reese's Peanut Butter chips

Heat oven to 350, Stir dry ingredients (Flour, cocoa, baking soda and salt). Mix butter and sugar until smooth, add eggs and vanilla. Gradually add flour mixture. Then add chips.

Drop on ungreased cookie sheet in rounded teaspoons (we like our cookies a little bigger so they are not too small).

Bake for 8-9 minutes. Take out and let cool a minute on cookie sheet. Then cool on wire rack.

Enjoy with a big glass of milk or with your ice cream.

Trying Something New

Trying something new....

Tomorrow I am going to try something from the Barefoot Contessa - still deciding.

A few chicken dishes but I am truly DYING to try to make these Macarons.

I'll let you know how it goes.

Fabulous Wrap

Just yesterday in the midst of all my chaos a friend and I decided to do dinner (heck I couldn't wash dishes).

So we decided to get the kids *Burger King*

Don't throw tomatoes at me, it happens, I give in here and there (not often but if you deprive them they will seek it out more - IMHO).

However, she was in the mood for a Wrap - specifically Tomato, Basil and Mozzarella with a little Balsamic.

So we headed to DeCicco's - a little upscale/gourmet Italian Market.

We got our fresh Mozzarella, Basil, Whole Wheat Wraps and Romaine. We also got Annie's HomeGrown Balsamic Vinaigrette (she did not like it).

I also got myself a nice piece of Eggplant. It is so delish from this place my daughter eats it unheted.

We got home, fed the children and then proceeded to make our lovely wraps.

I told you I would make something new each week and I have not been so good lately.

Here is my Wrap:

1 Slice of fried eggplant

2-3 oz fresh Mozzarella

2 leaves of romaine

some fresh basil (to your liking)

1 Whole Wheat Wrap

Annie's Home Grown Balsamic Vinaigrette

It was so good. I might have to make this more often.

Enjoy!